Coconut Milk Punch (Coquito)
Active Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 6
Ingredients:
2 (13 1/2-oz.) cans coconut milk, well shaken and stirred
1 (15-oz.) can cream of coconut (such as Coco Lopez)
1 (12-oz.) can evaporated milk
1 (7.4-oz.) can sweetened condensed coconut milk
1 tsp. ground cinnamon, plus more for garnish
1 tsp. vanilla bean paste
1/2 cup dark rum (optional)
2 (4-inch) cinnamon sticks, plus more for serving
Directions:
Whisk together coconut milk, cream of coconut, evaporated milk, condensed coconut milk, ground cinnamon, and vanilla bean paste until very smooth.
Transfer to a half-gallon pitcher; add rum (if using) and cinnamon sticks. Chill at least 1 hour before serving, or cover and refrigerate up to 10 days.
Garnish glasses of punch with additional ground cinnamon and cinnamon sticks.
Notes:
For a completely dairy-free beverage, swap the can of evaporated milk for another 13.5 oz. can of unsweetened coconut milk.
If you find your coconut milk or coconut cream has separated and solidified in the can, it can be helpful to gently reheat them in the microwave and whisk until smooth before incorporating them into the coquito; otherwise, it will be difficult to achieve a smoother drink.
Although not traditional, you could substitute the dark rum for bourbon or brandy.
You can make this drink in advance and store it in the refrigerator for up to 10 days.
Recipe courtesy of Southern Living.com
